I had a mini panic attack in my garden yesterday.
Let me back up. We’re having a fabulous year. Everything that we planted is coming up, unprecedented for us. The problem is, Maine’s growing season is so short that nearly everything flourishes at the same time: right now.
Yesterday, I stood in the middle of my little green oasis wondering what the hell I was going to do with all this produce. I mentally penciled in pickle making for this weekend, guessed that at least a few of my friends would be up for testing my beet chips and knew that I had a banana box waiting in the basement for the potatoes. The turnips and their greens have a home at Josh’s great aunt’s house where their unique, almost spicy flavor will be properly appreciated. The corn is still a week away and will be devoured as soon as it is ready to be plucked from the stalks and the tomatoes and onions are slated to be an experiment in salsa making. After running through my plans in my head, I took a deep breath, at least kind of convinced that I would find a use for my upcoming harvest.
Then I walked into the house and there they were. Zucchinis. Four massive zucchinis brought home by my husband who had been shopping in his grandfather’s garden. They were begging me to give them a purpose. Pleading with me to use them before the fruit flies invaded and claimed them for their own. Panic set in again. Every year, we inevitably throw out or compost at least one or two of these garden gems. Why? Because they grow like weeds. They grow where we you didn’t plant them. They will grow where there is no light and no water. That may be dramatic, but the point is they are everywhere. It goes without saying that I will be making zucchini bread, zucchini muffins and trying to trick my kid into thinking that they are cucumbers. She loves cucumbers.
I will also be making these fritters again. What I love about this recipe is that I didn’t have to go to the store for anything. I had everything I needed in my fridge, pantry or garden. They have a delightful crunch on the outside and are moist and soft on the inside, bursting with fresh flavors.Print
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 15 mint leaves, finely chopped
- 1/4 teaspoon salt
- Pepper to taste
- 3/4 cup shredded zucchini, about 1/2 of a large zucchini
- 1/2 cup shredded potato, roughly 1 potato
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 large basil leaves, finely chopped
- 5 mint leaves, finely chopped
- 1/4 teaspoon finely grated ginger
- 1/2 panko
- 1/2 teaspoon garlic powder
- Oil for frying
For Yogurt Dip
- Finely chop mint leaves and mix all dip ingredients in a medium sized bowl. It is best to make the dip at least four hours in advance to give the flavors some time to mellow. Overnight is preferable.
- In a large bowl, mix together all of the fritter ingredients except for the zucchini and potato. The result will be a loose “dough”
- Using a grater, grate your zucchini and potato until you have the called for amount. Make sure to pack your measuring cup when measuring these two ingredients.
- Add the grated zucchini and potato to your “dough” mixture and mix well until fully incorporated.
- Fill the bottom of a deep skillet with 1/2 inch of olive oil. Heat over low to medium heat.
- Form small patties from using roughly 1/4 cup of mixture for each. Cook in the oil until golden brown on each side. 2-3 minutes per side. Serve immediately. If fritters are left too long, they will become chewy.